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Grape Varieties: Castelão, Trincadeira, Aragonez, among others.
Tasting Notes: Color: Ruby with violet hints. Aroma: Very aromatic, with herbaceous and balsamic notes. Palate: Rich and complex with a very elegant acidity. Aromas of red fruits, spices and hints of balsam.
Vinification: Manual harvested with selection in the vineyard. Fermentation with indigenous yeasts with controlled temperature between 21ºC and 25ºC. Fermentation in stainless steel with whole berries and 20% of stalks. Maceration of 30 days. Malolatic fermentation in french oak barrels.
Ageing: 12 months in a 5000L French oak vat.
Gastronomy: Full flavoured and roasted red meats, game and pork.
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